The best cheesy vegan spaghetti — a dairy-free, gluten-free creamy “cheese” sauce made from cauliflower.
Adding vegetables to a favorite sauce is one of the easiest ways to boost nutrition without sacrificing comfort. This cauliflower-based sauce is silky, flavorful, and surprisingly cheesy. There are no nuts or long prep steps — just cauliflower, aromatics, a bit of nutritional yeast, and pantry staples.
This recipe is quick and simple, perfect for a weeknight: sauté onion and garlic, simmer cauliflower in vegetable broth with nutritional yeast and seasonings, then blend until smooth and toss with pasta. Use your favorite gluten-free pasta or regular pasta if you prefer.
This dish is adapted from a baked vegan mac and cheese base but served as a saucy spaghetti. It’s nourishing, comforting, and easy to memorize once you make it a few times. Serve with vegan parmesan if desired and enjoy a creamy, satisfying pasta that hides a serving of vegetables.
Vegan Cheesy Cauliflower Spaghetti
- Author: Mia Zarlengo
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Lunch, Dinner
Description
Gluten-free and dairy-free cheesy spaghetti made with a creamy cauliflower sauce. Simple, comforting, and nourishing.
Ingredients
- 2 tbsp vegan butter (or regular butter/ghee if preferred)
- 1/2 yellow or white onion, finely diced
- 3 large garlic cloves, minced
- 1 head cauliflower, roughly chopped
- 1 cup low-sodium vegetable broth
- 2–3 tbsp nutritional yeast
- 1.5 tsp sea salt
- 1/2 tsp black pepper
- Plain unsweetened dairy-free milk as needed, up to 1/3 cup
- 12–16 oz pasta of choice (gluten-free brown rice or chickpea spaghetti recommended)
Optional for topping:
- Vegan parmesan
Instructions
- Heat a heavy-bottomed pot over medium heat. Add the butter or ghee and sauté the diced onion until translucent, about 5 minutes.
- Add the minced garlic and cook for about 30 seconds, then stir in the chopped cauliflower.
- Pour in the vegetable broth, add the nutritional yeast, sea salt, and black pepper. Stir to combine, reduce the heat to a simmer, cover, and cook until the cauliflower is fork-tender, about 10–12 minutes.
- While the cauliflower cooks, prepare the pasta according to package directions. Drain and set aside.
- When the cauliflower is soft, remove the pot from heat and let it cool briefly. Transfer the contents to a blender and blend until completely smooth and creamy. Use caution when blending hot liquids.
- Return the sauce to the pot and toss with the cooked pasta. Add dairy-free milk gradually to thin the sauce to your desired consistency, up to 1/3 cup. Adjust seasoning as needed, and serve topped with vegan parmesan if using.